1.For the chili: Heat 1 tablespoon of the oil in a large saucepan or Dutch oven over medium heat. Add one‑third of the beef and season with salt and pepper; cook, turning frequently, until browned on all sides, about 8 minutes. Transfer to a plate. Repeat with remaining beef in 2 batches.

5.For the cornbread: Combine cornbread mix, cream, water, oil, egg, and chopped jalape–o in a bowl, whisking to blend. Sprinkle cheese over chili, and then spoon batter over cheese, spreading evenly and leaving a 1/2‑inch border between batter and pan. Bake until edge of chili is bubbly and cornbread is springy to the touch, 20 to 25 minutes.

TIPPoblanos are the dark green chilies commonly used in chiles rellenos. They're fairly mild, but the darkest ones have the richest flavor. Choose ones that are almost black.

Smart Super Bowl Snacks

Between the pregame festivities and the game itself, Super Bowl Sunday can be one giant eating competition: High‑carb chips, honey barbecue wings, and lots of beer to wash it all down can make it a carb counter's nightmare.

If you've been invited to a Super Bowl party, offer to bring ŇchipsÓ and dip or crackers and cheese to ensure you have noshes that fit your eating plan (odds are high that other guests will appreciate your contributions!). Here are a few vegetable stand‑ins for potato chips and high‑carb tortilla chips or crackers. Reach beyond the typical zucchini rounds for less common vegetables Đ or for common ones presented in uncommon ways:

Bell peppers. Instead of slicing into strips, cut them into panels so they can double for crackers. Hold the pepper by the stem upright on a cutting board; cut down the sides so they fall off into panels (the core and seeds should stay in one tidy bundle to discard). Cut the panels into 1-1/2‑ to 2‑inch squares or rectangles and serve with a soft, spreadable cheese; garlic-and‑herb Boursin provides a savory contrast to the sweet pepper.

Jicama. Once peeled, this Mexican vegetable is a dead ringer for raw potato except for two critical characteristics: It tastes great (crunchy yet juicy and quite sweet) and it has a fraction of the Net Carbs (2.5 grams per 1/2 cup raw). Jicama are fairly large, but buy the smallest you can find. Peel them and cut them into 1/8‑inch slices. Serve with a zesty guacamole.

Fennel. Cut fennel bulbs into thin wedges, or cut smaller bulbs into rounds. With its subtle anise flavor, fennel is best with blander cheeses and spinach dip.

Belgian endive. Separate the leaves from the core of this slightly bitter, elegantly pale winter vegetable, then give them a quick rinse. Their slightly scooped shape makes them perfect for dipping.

1.For the cake: Heat oven to 375°F. Sift flour twice. Add 1/3 cup of the sugar substitute and salt to flour and sift again. Set aside.

2. Beat egg whites in a large bowl with an electric mixer at medium speed until foamy. Add cream of tartar, vanilla extract, and almond extract. Increase mixer speed to medium‑high and gradually add remaining 1/3 cup sugar substitute. Continue beating until egg whites are stiff but still moist.

3. Sift flour mixture over whites in 3 additions, folding in each addition thoroughly with a rubber spatula. Transfer batter to an ungreased 10‑inch tube pan with a removable bottom. Bake until a toothpick inserted in the center comes out clean, 30 minutes. Invert cake over a rack until completely cool, about 1 hour.

4.For the sauce: Combine orange juice and sugar substitute in a small saucepan. Bring to a boil, then reduce heat to medium‑high and simmer for 3 minutes. Stir in raspberries and cook until they begin to break up and release juice, about 2 minutes. Set a strainer over a bowl and transfer sauce to strainer. Press berries to obtain juice.

5. To serve, run a long, thin‑bladed knife or metal spatula around edge of the pan and lift cake from the outer rim. Run knife along the center tube; then run it along the bottom. Invert cake onto a platter. Use a serrated knife to cut into 12 slices; top each slice with sauce.

TIPDon't wait till the last minute to make the raspberry sauce. It takes a while (and a bit of effort) to press all the juice through the strainer. Use a large spoon or spatula. It will keep for 2 days, refrigerated in an airtight container.

Recipes from ATKINS FOR LIFE LOW-CARB COOKBOOK by Veronica Atkins with Stephanie Nathanson and the Atkins Kitchen (St. Martin's Press; November 2004; $25.95/Hardcover).